Herb Butter (or how I started to roast a turkey)

When we moved here to our little homestead, there was an under utilized deep freezer hanging out on the car port.  The previous owners claimed it didn’t work, but after a deep clean (that sadly did include bleach….) and the realization that one must plug it in to work, I was elated to have extra freezer storage.  And let me tell you, a well stocked freezer will get you through the best of times, and the worst of times.

About a year ago our local Kroger had an amazing sale on turkeys, and as Mom always says, for $5 it never hurts to have an extra turkey on hand.  And she’s right–at 39 cents a pound, that bird could have saved the day if I needed a big fancy meal or just needed to serve a crowd.  But a fancy crowd never came, and something had to be done about the bird.  This week seemed like the right time to tackle to project (and subsequent culinary projects) since I have a few more days off before I have to head back to work.

I like to start my turkey off by stuffing herb butter just under the skin on the breast.  It’s not glamorous work, but what it does is both season the meat and keep the bird from drying out.  I used a mixture of lemon zest, rosemary, thyme and local honey because I like those flavors with poultry, and I have a plethora of rosemary and thyme on my hands thanks to our little herb garden.  I finely chopped about 3-4 long stems worth of rosemary and thyme leaves, grated the zest of one lemon, and mashed them all together with a fork in with the softened butter.  After the initial mashing, I added about a tablespoon of honey to add a bit of sweetness and also give the turkey a little something more to caramelize while it was in the oven.  I saved the stems of the herbs to use with the zested lemon to stuff the bird (waste not want not!).

But herb butter isn’t just for moisturizing meats–I save about two tablespoons of it because it is a great way to jazz up a slice of bread, add flavor to a soup, or a fun way to add flavor to most anything that you would add butter to.  The flavor combinations are endless as well–sun-dried tomatoes and fresh basil would be outstanding, or anything that you have on hand that you like together.

Plus it’s just pretty.  Look at it, all festive and delicious–takes any old day and makes it a little fancy. And let’s be honest–with the inevitable post-Christmas slump and a New Year creeping up on us, putting a little fancy on your table never hurt anyone.

And stay tuned–the turkey has been picked clean, and we’ve got homemade stock and pot pies coming our way!


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